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IXVW 

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Series  III.,  No.  2  September  23,  1911 


teachers  College 
Columbia  1Hniver8it\> 


A  Syllabus   of 

Household  Management 


BY 


MARY  LOUISE  FURST,  A.B. 

Lecturer  in  the  School  of  Household  Arts,  Teachers  College 


Technical  Education  Bulletin.  No.  8 
PRICE  10  CENTS 


Published  by 

Ceacbers  College,  Columbia 

525  WEST  1 2oth  STREET 

NEW  YORK  CITY 
Copyrighted,    1911,  by  Teachers  College 


Schools  of  flnbuatrial  ant)  IbouseboR)  Hrts 

Geacbers  College,  Columbia 


TECHNICAL  EDUCATION  BULLETINS 

Sent  on  receipt  of  price.    Address,  The  SECRETARY,  SCHOOLS  of  INDUSTRIAL 
AND  HOUSEHOLD  ARTS,  TEACHERS  COLLEGE,  NEW  YORK  CITY 

No.  i.  Economic  Function  of  Woman.  Edward  T.  Devine,  Ph.  D. 
Professor  of  Social  Economy,  Columbia  University.  16  pages, 
10  cents. 

No.  2.  Annotated  List  of  Books  Relating  to  Houshold  Arts.  42  pages. 
15  cents. 

No.  3.  The  Feeding  of  Young  Children.  Mary  Swartz  Rose,  Ph.  D. 
Assistant  Professor,  School  of  Household  Arts.  10  pages, 
10  cents. 

No.  4.  Hints  on  Clothing.  Mary  Schenck  .Woolman.  Professor  of 
Trade  Education  for  Women,  School  of  Household  Arts.  8 
pages,  10  cents. 

No.  5.  Quantitative  Aspects  of  Nutrition.  Henry  C.  Sherman,  Ph.  D. 
Professor  of  Food  Chemistry,  Columbia  University,  and  Head 
of  the  Department  of  Nutrition  and  Food  Economics,  School 
of  Household  Arts.  16  pages.  10  cents. 

No.  6.  Annotated  List  of  Books  Relating  to  Industrial  Arts  or  Industrial 
Education.  50  pp.  Price  15  cents. 

No.  7.  The  Determination  of  Linen  and  Cotton.  Professor  Herzog,  of 
the  Prussian  Textile  School  of  Sorau.  Translated  by  Ellen 
Beers,  School  of  Household  Arts.  25  half-tone  illustrations 
and  2  color  prints.  Price  25  cents. 

No.  8.  A  Syllabus  of  Household  Management.  Mary  Louise  Furst,  A.  B., 
Lecturer,  School  of  Household  Arts,  Teachers  College.  Price 
10  cents. 

No.  9.  Annotated  List  of  Texts  and  Reference  Books  for  Training  Schools 
for  Nurses.  (In  preparation.) 


teachers  College 
Columbia 


A  Syllabus   of 

Household  Management 

BY 

MARY  LOUISE  FURST,  A.B. 

Lecturer  in  the  School  of  Household  Arts,  Teachers  College 


Published  by 

Ceacbers  College,  Columbia 

525  WEST  i zoth  STREET 

NEW  YORK  CITY 
Copyrighted,    1911,  by  Teachers  College 


Household  Management1 


"The  duties  of  the  housekeeper  are  multifarious.  The  ideal  house- 
keeper must  have  a  knowledge  of  culinary  affairs.  She  must  know  how  to 
make  food  palatable,  and  must  understand  its  nutritive  and  economic  value. 
She  must  be  able  to  superintend  the  cutting  and  making  of  ordinary  gar- 
ments; have  oversight  of  employees,  must  understand  details  of  marketing, 
principles  of  laundry  work,  keeping  of  household  accounts,  care  of  the  sick. 
She  must  care  for  the  house  and  all  of  its  functions  from  cellar  to  attic. 
She  must  be  not  only  housekeeper,  but  homemaker,  furnish  with  taste  and 
economy,  understand  Ethics  and  Psychology  as  applied  to  the  training  of 
children." — Lucy  M.  Salmon. 


I.— EDUCATION  FOR  THE  HOME. 

I.  Education  may  be  either  (i)  academic  or  (2)  vocational,  the  latter  com- 

bining (a)  sound  theory,  and  (b)  skillful  application  in  practice,  as  in 
the  agricultural,  the  mechanic,  and  the  household  arts. 

II.  The  scope  of  the  household  arts  is  very  wide : 

(1)  Practically,  they    (a)    constitute  the  life-work  of  most  women, 
and  (b)  they  condition  the  lives  of  all  the  world's  workers;  hence 
(c)  some  knowledge  of  and  skill  in  them  is  desirable  for  everyone. 

(2)  Theoretically  they  are  a  focus  of  many  sciences  and  arts: 

(a)  General  biology  and  physiology   are  fundamental,   in   their 
laws  concerning  the  structure  and  function  of  all  living  things. 

(b)  Bacteriology  is  essential,  in  its  teaching  concerning  foods 
and  infections. 

(c)  Physics  is  necessary,  to  interpret  the  nature  of  water,  air, 
and  gases,  and  the  effects  of  heat,  light,  and  electricity  in  many 
household  operations. 

(d)  Chemistry   illuminates    the   choice   and   the  preparation   of 
food,  the  functions  of  digestion,  the  nature  of  fabrics,  and  almost 
all  cleaning  processes. 

(e)  The    science    of    hygiene    and    health    protection,    with    its 
primary   doctrines   of   cleanliness   and   economy,   contributes   to 
efficiency,  longevity  and  happiness,  all  the  way  from  the  con- 
servation of  energy,  to  the  housekeeper's  careful  and  costly  war 
against  insects. 

(f)  History  and  anthropology  are  needed  to  explain,  to  justify, 
and  perhaps  to  reject  current  customs  of  handicraft,  service, 
furnishing,  decoration,  dress,  and  manners. 


iThe  present  syllabus  outlines  the  course  of  study  in  Household  Man- 
agement offered  in  the  School  of  Household  Arts,  Teachers  College.  This 
course,  in  itself  independent,  shows  the  bearing  of  many  detailed  courses 
offered  by  the  School  as  far  as  they  can  be  correlated  and  interpreted  in 
the  light  of  the  general  problem  of  the  housekeeper. 

258760 


4  HOUSEHOLD    MANAGEMENT 

(g)  Economics,  which  began  with  Xenophon's  study  of  the 
household,  still  centres  in  the  order,  care,  management,  pro- 
duction and  consumption,  wealth  and  progress  of  the  home. 

(h)  Scientific  management  has  numerous  principles  that  may 
be  applied  profitably  to  the  household. 

(i)  Sociology  illuminates  the  nature,  the  functions,  and  the 
interrelations  of  the  household  and  the  social  whole. 

(j)  Aesthetics,  finally,  may  be  enlisted  to  irradiate  the  simplest 
details  of  life. 

III.  As  a  field  for  research,  therefore,  the  household   offers  unlimited 
opportunity.    It  has  been  called  conservative,  undeveloped,  unorganized, 
ill-administered,    and    uneconomic.      Any    successful    improvement    of 
household  procedure  will,  on  the  other  hand,  contribute  to  the  solu- 
tion of  the  largest  industrial,  economic,  and  social  problems. 

IV.  The  housekeeper  as  an  economist,  must  therefore  consider  economy 
both  of  time  and  of  energy,  through  hygiene  and  scientific  management, 
and  of  money,  through  knowledge  of  natural  resources,  prices,  wages, 
etc. 

(1)  As  a  producer,  the  housekeeper  needs  to  direct  her  management 
according  to  the  nature  of  the  satisfactions  that  are  sought  and  to 
adjust  the  claims  of  direct  and  indirect  utility. 

(2)  As  a  consumer,  she  should  aim  at  an  efficiency  in  the  use  of 
whatever  she  makes  or  buys,  comparable  to  that  which  is  developed 
in  their  production,  manufacture,  and  distribution. 

V.  Thus  the  home  is  a  complex  unit  composed  of  many  complicated  parts. 
To  administer  it  ideally,  one  must  (i)  know  much,  (2)  judge  wisely 
of  the  relative  importance,  and  the  proper  subordination  and  the, har- 
mony of  many  things,  must  (3)  expend  discreetly  not  only  money,  but 
also  time  and  energy,  and  finally,  must  (4)  ever  keep  in  mind  the  end 
as  well  as  the  means. 

Attention  is  called  also  to  the  following  related  courses  of  instruction: 
Biology  53-4 — Applied  Biology;  Household  Arts  21 — Household  Chemistry; 
62 — Household  Physics;  Sociology  51-2 — Sociology  and  Social  Progress;  and 
to  the  Household  Arts  Journal  Club. 

II.— STANDARDS  OF  LIVING. 

I.  The  budget  indicates,  in  the  interrelation  of  its  items,  the  practical  con- 
clusions, of  an  individual  or  a  family,  concerning  the  relative  values 
of  many  of  the  various  activities  and  satisfactions  of  life. 

II.  The  comparison  of  many  budgets,  in  such  studies   as  those  of  the 
United  States  Bureau  of  Labor,  the  Sage  Foundation,  and  the  vol- 
umes of  Chapin,  More,  and  Richards,  gives  information  and  sugges- 
tion concerning  standard  and  appropriate  expenditures  for  the  essen- 
tial items  of  (a)  shelter,  (b)  food,  (c)  clothing,  (d)  health  protection, 
and  sundries.    Thus: 

(i)     An  expenditure  of  from  $600  to  $700  a  year  provides  the  typical 
family  of  two  adults  and  not  more  than  three  children  only  inade- 


STANDARDS  OF  LIVING  5 

quate  shelter  and  clothing;  a  mere  approach  to  adequate  nutrition; 
and  must  depend  upon  public  aid  for  health  protection  and  recrea- 
tion. 

(3)  From  $800  to  $900  a  year,  adequate  in  some  European  countries, 
is  scarcely  so  in  the  United  States. 

(4)  A  family  budget  of  from  $900  to  $1,000  a  year  will  provide 
physical  necessities  in  New  York  City,  including  fair  shelter  and 
clothing,  something  for  health  protection  and  recreation,  and  food 
that  is  adequate,  when  measured  by  the  accepted  minimum  of  23 
cents  a  day  for  each  adult. 

(5)  At  $1,100  a  year  savings  begin  to  be  appreciable,  the  cost  of 
women's  clothing  begins  to  exceed  that  of  men,  and,  in  the  country, 
comforts  become  possible. 

(6)  A  $2,000  budget  has  been  ideally  divided  into  25  per  cent,  for 
food,  20  per  cent,  each  for  rent  and  clothing,  15  per  cent,  for  oper- 
ating expenses,  and  20  per  cent,  for  "the  higher  life." 

(7)  In  budgets  of  from  $2,000  to  $4,000  a  year,  25  per  cent,  is  as- 
signed for  food,  20  per  cent,  for  rent,  15  per  cent,  each  for  clothing 
and  operating  expenses,  and  25  per  cent,  for  "the  higher  life." 

(8)  An  expenditure  of  $4,000  a  year  shows  operating  expenses  of 
17  per  cent,  and  clothing  of  12  per  cent. 

III.     The  maintenance  of  standards. 

(1)  As  incomes  increase,  the  proportion  spent  for   (a)    shelter  re- 
mains constant,  (b)  food  decreases,  (c)  clothing  increases,  and  (d) 
furnishing  and  sundries  increase  rapidly,  all  according  to  the  general 
laws  of  Engel,  somewhat  modified  for  the  United  States. 

(2)  The  maintenance  of  standards,  however,  depends  less  upon  in- 
come than  upon  a  wise  expenditure. 

(a)  Inadequate  food,  for  example,  is  often  due  largely  to  lack  of 
wisdom  in  selection  and  purchasing. 

(b)  Saving,  on  the  other  hand,   denotes  self-control,  imagina- 
tion, resourcefulness,  and  character, — both  in  individuals  and  in 
nations. 

(3)  The  ideal  standard  is  influenced  by  environment,  imitation,  tra- 
dition, habit,  and  by  other  considerations,  not  only  of  utility  and  of 
custom,  but  of  emulation  and  display  in  "conspicuous  consumption" 
and    "conspicuous   waste." 

(4)  Both  standards  and  expenditures  may  be  tested  by  estimates  of 
adequacy,  comfort,  richness  of  life,  and  by  such  principles  as  Mar- 
shall's "marginal  utility;"  all  from  data  deducible  from  household 
accounting. 

Attention  is  called  also  to  the  following  related  courses  of  instruction: 
Household  Arts  65 — Household  Economics;  Sociology  51-2 — Sociology  and 
Social  Progress. 


6  HOUSEHOLD    MANAGEMENT 

III.— HOUSEHOLD   ACCOUNTING. 

I.  The  Aim  of  Household  Accounting  is  to  aid  the  wise  distribution  of  the 
income  and  the  interests  of  life,  through  (a)  focusing  attention  upon 
the  budget,  (b)  providing  records  of  actual  income  and  expenditure, 
with  (c)  data  for  the  study  of  their  arrangement  and   (d)   for  com- 
parison with   other  budgets   and    (e)    with  theoretical   and  practical 
ideals. 

II.  The  Scope  of  Household  Accounting 

(1)  Differs  from  commercial  accounting  in  that 

(a)  Cash  and  bills  payable  are  the  chief  items; 

(b)  Income  and  expenditure  are  the  chief  interests ;  and 

(c)  Economy,  rather  than  expansion,  is  the  usual  ideal. 

(2)  For  its  own  ends,  Household  Accounting  needs  to  be : 

(a)  Comprehensive  enough  to  represent  all  of  the  activities; 

(b)  Simple,  since  bookkeeping  is  but  one  of  the  housekeeper's 
many  tasks ; 

(c)  Definite,  for  clear  record  and  ready  reference;  and 

(d)  Classified,  so  that,  if  possible,  no  item  needs  to  be  entered 
more  than  once. 

III.  The  Mechanism  of  Household  Accounting 

(1)  May  include: 

(a)  A  cash  account; 

(b)  A  journal — that  is,  a  chronological  record; 

(c)  A  ledger,  or  summary,  which  in  small  accounts  may  be  used 
without  the   others,   and   in   larger   accounts   may  provide   for 
double  entry; 

(d)  Balance  sheets,  classifying  gains,  losses,  and  other  results, 
and  inventories  of  property;  and 

(e)  Vouchers,  such  as  receipted  bills,  cancelled  checks,  and  the 
like. 

(f)  Special  forms,  like  servants'  wage  accounts,  may  be  added. 

(2)  Specifically,  either  books  or  cards,  or  both,  may  be  used. 

(A)     Books   are,   in   general,   more  permanent   and  less  flexible 

than  cards. 

They  should  be  (a)  neither  too  cumberous  nor  too  small; 

(b)  Providing  space  for  enough  items,  but  not  so  many  as  to  be 
burdensome ; 

(c)  All  under  headings  that  indicate  the  larger  divisions  of  the 
budget  and  their  arrangement. 

(d)  A  generally  acceptable  form  provides  double  pages  for  each 
month's  account,  with  separate  lines  for  each  day,  and  similar 
double  pages  for  the  year's  summary,  with  lines  for  each  month. 


THE    CHOICE    OF   A   HOME  7 

(B)     Cards  (a)  may  be  had  in  many  sizes,  colors,  rulings,  bind- 
ers, and  boxes. 

(b)  They  make  records,   corrections,  comparisons,   and  combi- 
nations all  simple ;  but 

(c)  Their  successful  use  requires  some  natural  gifts  of  organiza- 
tion and  order. 

IV.  The  need  for  household  accounting  is  obvious.  It  indicates  the 
amount,  the  distribution,  and  the  tendency  of  expenditure;  the  char- 
acter and  the  comparative  wisdom  of  the  organization  of  the  house- 
hold ;  and,  finally,  the  actual  standard  of  living.  It  may  thus  enlighten 
both  the  provider  of  the  income  and  the  distributor  of  the  expenditure, 
contributing  to  both  independence  and  cooperation,  and  bringing  both 
interest  and  pleasure  to  one  of  the  most  puzzling  problems  of  family 
life.  Some  system  of  accounting  is  indispensable  if  retrenchment  in 
expenditure  is  desired.  And,  finally,  a  study  of  expenditure,  through 
household  accounting,  will  often  reveal  real,  although  perhaps  unsus- 
pected, philosophies  of  life,  and  so  lead  to  new  estimates  of  many 
values,  including  those  of  time  and  vitality. 

Attention  is  called  to  the  following  related  courses  of  instruction: 
Industrial  Arts  90 — Business  and  Office  Practice;  Industrial  Arts  94 — 
Accounting. 


IV.— THE  CHOICE  OF  A  HOME. 

I.  The  importance  of  the  choice  of  a  dwelling  is  scarcely  to  be  overesti- 
mated : 

(1)  In  its  powers  to  help  or  to  hinder  health  and  happiness; 

(2)  In  its  expression  of  the  aims  and  the  efficiency  of  its  occupants ; 
and 

(3)  In  its  practical  determination  of  the  standard  of  living. 

(4)  The  ideal  choice  may  well  combine  colonial  simplicity  with  con- 
temporary cleanliness  and  comfort. 

II.  The  considerations  to  be  weighed  include: 

(1)  Some  consciousness  of  one's  aim  in  life; 

(2)  The   characteristic   or   temporary   requirements   of   the   specific 
family,  particularly  from  the  point  of  view  of  health,  and  especially 
if  it  includes  children,  the  aged,  or  invalids ; 

(3)  The  amount  properly  available  for  rent  or  purchase; 

(4)  Proximity  to  business,  school,  church,  and  recreation; 

(5)  Privacy  and  comfort; 

(6)  The  neighboring  residents;  and 

(7)  The  care  of  the  dwelling,  (a)  since  its  condition  and  construction 
definitely  determine  the  upkteep  that  is  necessary,  and  (b)  the  area 
of  its  floor  space,  determine  the  furnishing  and  service. 


8  HOUSEHOLD    MANAGEMENT 

III.  Rent  or  Purchase. 

(1)  Rent: 

(a)  Is  reckoned  at  from  7  to  10  per  cent,  on  the  capital  invested, 
so  as  to  net  6  per  cent,  or  less. 

(b)  Landlord's  agreements,  especially  concerning  improvements, 
should  always  be  written. 

(c)  The  agent's  interests  are  wholly  on  the  side  of  the  landlord. 

(d)  Leases,  simple  for  apartments,  more  complicated  for  houses, 
should  not  be  signed  without  careful  reading. 

(e)  The  law  of  landlord  and  tenant  traditionally  favors  the  land- 
lord, who  pledges  much  more  than  the  tenant. 

(f)  Furnished    houses    and    apartments,    often    economical    for 
short  terms,   are  expensive  for  long  terms.     Both  cheap   and 
expensive  furnishings  are  to  be  avoided  by  tenants.    An  inven- 
tory of  the  furnishings  is  indispensable  to  both  landlord  and 
tenant. 

(2)  Purchase : 

(a)  The  procedure  of  purchase  belongs  to  business  and  to  law, 
rather  than  to  household  management. 

(b)  The  opportunities  for  purchase  are  being  extended  through 
building    and    loan    associations;    cooperative    building    move- 
ments like  the  English  garden  city;   through  business  philan- 
thropies, like  The   City  and   Suburban  Homes   Company,   and 
The  Russell  Sage  Foundation,  of  New  York,  and  similar  move- 
ments elsewhere ;  and  finally,  through  such  plans  as  Mr.  Edison's 
for  houses  of  poured  cement,  made  by  means  of  portable  moulds. 

IV.  Houses. 

(i)     In  General: 

(a)  The  general  construction  and  condition  of  a  building  should 
show,  on  careful  inspection :  Walls  plumb,  smooth,  protected 
from  moisture,  and  free  from  cracks;  roofs  preferably  of  tile, 
(easily  freed  from  snow,  ice  and  water)  ;  flashings,  valleys,  gut- 
ters, and  leaders  preferably  of  copper,  or,  if  of  other  material, 
easily  cared  for,  cleaned,  and  painted;  floors  of  cement  in  cel- 
lar, kitchen  and  laundry,  or  if  of  wood  of  a  well-wearing  variety 
and  finish;  durable  wall  coverings  and  paint,  preferably  white; 
the  trim  of  similar  quality ;  tiling  well  laid ;  windows  abundant,  of 
good  size,  conveniently  located  and  well  constructed ;  the  cellar 
convenient  for  storing  coal,  wood,  vegetables,  and  canned  fruits ; 
rooms  of  sufficient  number,  size  and  arrangement,  with  adequate 
and  convenient  entrances,  exits,  and  spaces  for  furniture ;  closets 
and  store-rooms  adequate  in  number,  size,  and  readiness  of  ac- 
cess. Expert  inspection  may  well  be  directed  to  the  kind  and 
condition  of  the  plumbing,  and  of  the  facilities  for  heating  and 
lighting.  The  presence  of  rats,  mice,  and  other  vermin  in  a 
building  indicates  poor  construction  and  danger  from  fire  and 
disease. 


THE   CHOICE   OF  A   HOME  9 

(b)  The  exposure  should  be  considered  in  relation  to  the  points 
of  the  compass,  the  prevailing  winds,  and  the  sunlight. 

(c)  The  neighborhood   for  an   easy  walking  distance  in  every 
direction   should   be    inspected    for   its    general    character,    im- 
provements and  sanitation. 

(2)  In  Town: 

(a)  Land  values  are  based  on  lots  in  the  centre  of  a  block.  The 
lot  next  to  the  corner  costs/  traditionally,  10  per  cent.  more. 
Sixty  per  cent,  more  than  the  next  is  charged  for  the  corner  lot, 
because  of  its  superior  frontage,  light,  and  air. 

(3)  In  the  country,  in  addition  to  the  general  considerations  men- 
tioned above,  attention  should  be  given  also  to : 

(a)  The  soil,  whether  made-ground,  clay,  sand,  or  rock;  to 

(b)  Drainage,    sewerage,    and    the   possible     neighborhood     of 
marshes  and  dumping-grounds;  to 

(c)  The  proximity  and  character  of  transportation;  to 

(d)  Piazzas,  from  the  points  of  view  of  both  outlook  and  seclu- 
sion; and  to 

(e)  The  character  and  care  of  grounds,  trees  and  shrubbery. 

V.  Apartments. 

(1)  The  cost,  in  New  York  City,  of 

(a)  5-story  tenements  is  from  n  to  15  cents  per  cubic  foot;  of 
6-story  non-fireproof  apartments  from  12  to  16  cents ;  of  6-story 
non-fireproof  elevator  apartments,  from  15  to  18  cents.     These 
rent  for  from  $7  to  $10  a  room  monthly.    8-story  semi-fireproof 
elevator  apartments  cost  from  25  to  5O  cents  a  cubic  fopt 

(b)  The  City  and  Suburban  Homes  Company,  and  other  philan- 
thropic businesses  in  New  York,  erect  model  tenements,  renting 
for  $i  a  room  weekly,  to  net  4  per  cent,  on  the  investment. 

(2)  Top-floor  and  corner  apartments  have  superior  light,  air,  and 
freedom  from  noise. 

(3)  Superintendents,    janitors,    and    house    servants,    although    ulti- 
mately paid  for  by  the  tenant,  are  responsible  to  the  landlord  only. 

VI.  House  versus  Apartment. 

•4 

(1)  The    National    Housing  Association   considers    separate   houses 
desirable,  and  holds  tenements  unnecessary,  except  in  New  York. 

(2)  In  a  house. 

(a)  In  general :  Rent  includes  no  operating  expenses ;  but  privacy 
is  at  a  maximum;  space,  comfort,  open  fires,  sleeping  porches, 
and  store-rooms  are  available;  family  life  is  emphasized;  and,  if 
the  income  is  limited,  the  virtues  of  economy  and  efficiency  are 
encouraged. 

(b)  In  the  suburbs  and  country,  transportation,  the  care  of 
grounds,  extra  service,  and  increased  cost  of  supplies,  must  be 
considered.  But  light  and  air  are  perhaps  ten  times  as  avail- 


10  ,  HOUSEHOLD    MANAGEMENT 

able  as  in  town,  and  children  may  range  freely,  often  without 
attendance. 

(3)     In  an  apartment: 

Rent  includes  heat,  water,  sometimes  refrigeration  and  telephone, 
and  some  service;  leases  are  short  and  easily  transferable;  and 
the  proximity  to  recreation  increases  social  life ; 
But  light,  air,  and  space  are  at  a  premium,  hall-ways  are  con- 
tracted, rooms  are  small  and  must  be  devoted  to  combined  uses, 
some  must  be  eliminated, — guests  being  sent  to  hotels  and  the 
sick  to  hospitals — storage  is  cramped,  and  commercial  laundering 
is  practically  demanded.  Surroundings  are  not  always  pleasant, 
and  summer  vacations  become  imperative. 

Attention  is  also  called  to  the  following  related  course  of  instruction: 
Household  Arts  61 — House  Structure. 

V.— FURNISHING. 

I.  General  Considerations: 

(1)  Vary  in  accordance  with  the  separate  provisions  for  (a)   Food, 
(b)  Rest,  (c)  Health  Protection,  (d)  Household  Occupations,  (e) 
Recreation,  (f)  and  Communication,     (g)  Combinations,  where  nec- 
essary, should  be  as  far  as  possible  within  the  same  unit. 

(2)  Expenditure  is  less  essential  to  excellence  than  discrimination, 
(a)     The  amount  to  be  spent  should  be  adjusted  to  (b)  a  list  of 

essentials,  and    (c)    of  desirable  additions,  and    (d)    compared 
with  expenditures  that  are  known,  from  model  flats  up. 

(3)  Purpose,  fitness,  and  utility  must  be  considered.     Genuineness, 
simplicity  and  proportion   interpret  the  value   of  cheap   and   frail, 
of  veneered,   gilded,   and   antique,   and   of  willow,   reed,    and   cane 
furniture,  of  various  wood  finishes,  and  of  upholstery. 

(4)  General  schemes  of  lighting  and  ventilation,  color,  proportion  and 
harmony  are  important. 

(5)  The  prospective  durability  and  care  required  should  never  be 
forgotten. 

II.  Special  Items. 

(1)  Floor   coverings — mattings,   carpets,   oriental   and   other   rugs — 
are  to  be  judged  by  aesthetic,  hygienic,  and  economic  considerations. 
Design,  dyes,  and  weaves  greatly  influence  cost,  care,  and  durability. 

(2)  Wall  treatment  varies   in   color,   cheer,   durability,   hygiene  and 
price  through   (a)  kalsomine,   (b)   flat,  gloss,  or  stippled  paint,   (c) 
wall  papers,  (d)  burlap,   (e)  wood,  (f)  decorated,  and  (g)  plaster 
surfaces. 

(3)  Draperies,   portieres,    shades    and   curtains    aid    furnishing   and 
modify  lighting  through  pattern,  texture,  surface,  and  color.    Their 
cost,  care,  and  durability  vary  greatly. 


DINING-ROOM   AND    KITCHEN  11 

(4)  Lighting  with  oil,  gas,  gasoline,  alcohol,  acetyline,  and  electricity 
affects  comfort  and  health  through  countless  variations  in  safety, 
devices  and  cost. 

(5)  Heating  with  hot  >air,  hot  water,  and  steam  vary  in  efficiency, 
care,  and  cost  of  installation,  operation  and  upkeep. 

-III.    The  Separate  Units. 

(1)  The  Food  unit  provides  for  (a)  the  preparation  of  food  in  scullery 
and  kitchen,    (b)    for  service  in  butler's  pantry,  china  closet,  and 
silver  store,  and  (c)   for  storage  and  refrigeration. 

(2)  The  Rest  unit  includes  (a)  sleeping  rooms  for  family,  (b)  chil- 
dren, (c)  guests,  and  (d)  servants. 

Cleanliness,  freshness,  ventilation  and  daintiness  are  aided  by 
light  and  simple  furnishings,  and  the  absence  of  hangings,  pic- 
tures, ornaments,  etc. 

Beds  of  metal  and  wood  may  be  compared  in  hygiene  and  adapta- 
-  tion  to  the  size  of  the  dwelling;  springs,  mattresses,  and  linen, 
in  style,  durability,  and  cost. 

Bed-rooms  for  children  and  guests  have  special  requirements. 

Servants'  rooms  are  too  often  repositories  for  cast-off  furnishings, 
when  they  might  meet  special  needs  and  comfort  at  small  cost. 

(3)  The  Recreation  or  Entertainment  unit   includes    (a)    reception 
room,  (b)  living  room,  (c)  library,  (d)  special  rooms  for  entertain- 
ment or  for  music,  pictures,  etc.,  and  (e)  piazzas. 

Reception  and  living  rooms  represent  the  housekeeper's  ability  to 
consider  her  guests,  as  this  is  measured  by  the  comfort  of  open 
fires,  chairs,  the  absence  of  family  portraits,  the  selection,  fram- 
ing and  hanging  of  pictures,  the  use  and  beauty  of  ornaments. 

Piazzas  for  rest  and  entertainment  need  light-weight  furnishings 
unaffected  by  the  weather. 

(4)  The  Health   Protection  and  Cleaning  Unit  includes    (a)    bath- 
rooms,  (b)  laundry,  and  sometimes  (c)   an  isolation  apartment  for 
illness. 

The  isolation  apartment,  which  may  also  be  used  as  a  nursery, 
should  be  conspicuously  clean  and  cheerful. 

(5)  The  Communication  Unit  includes  (a)  halls,  and  (b)  stairways, 
where  light,  space  and  ventilation,  durable  floor  coverings,  and  places 
for  hats,  coats,  umbrellas,  etc.,  are  important. 

Attention  is  called  also  to  the  following  courses  of  instruction: 
Household  Arts  52 — Household  Furnishing;  Fine  Arts  19-20 — House  Dec- 
oration; Industrial  Arts  5 — Furniture  and  Metal- work  Design;  22 — Cabinet 
work;  40 — Pottery. 

VI— DINING-ROOM  AND  KITCHEN. 

I.     The  Dining-Room. 

(i)     Furniture  requires  (a)  a  finish  that  is  both  satisfactory  in  color 
and  lighting,  and  durable  under  heat  and  handling. 


12  HOUSEHOLD    MANAGEMENT 

(b)  Sideboards  may  be  either  antique,  reproductions,  or  of  mod- 
ern design. 

(c)  The  china-closet  may  combine  the  aesthetic  and  the  utilitar- 
ian. 

(d)  Chairs  in  their  height,  weight,  and  upholstery  should  be  both 
comfortable  and  durable. 

(e)  The  floor  coverings  must  be  designed  for  special  wear. 

(f)  Serving  table,  tabourette,  tea  wagon  and  wheeled  tray  may 
be  added. 

(2)  Linen,  china  and  silver  should  be  chosen  with  regard  to  both 
quality  and  care,  as  these  are  determined  by  tradition  and  scientific 
knowledge. 

II.  The  Butler's  Pantry  requires  special  lighting,  plumbing,  and  storage 
facilities. 

III.  The  Refrigerator  demands  peculiar  care  for  its  location  and  con- 
struction ;  its  proper  temperature,  ventilation,  drainage  and  cleaning. 

IV.  Kitchen. 

(1)  The  exposure  of  the  kitchen  and  its  adjustment  to  the  rest  of  the 
house,  its  lighting  and  ventilation,  and  the  size,  arrangement,  glazing 
and  screening  of  its  windows  are  all  worthy  of  much  attention. 

(2)  A  plan  of  the  kitchen  with  a  schedule  of  its  necessary  and  desir- 
able furnishings  is  important. 

(3)  Kitchen  woodwork  should  be  of  a  design  and  finish  that  may  be 
easily  and  efficiently  cared  for. 

(4)  Walls  of  tint,  paint,  sanitary  paper,  wainscoting,  enamelled  metal, 
glazed  brick,  and  tile,  each  have  their  advantages  and  disadvantages, 
as  have 

(5)  Floors  of  wood  treated  with  oil  or  paraffin,  or  covered   with 
mats,  oilcloth,  linoleum,  rubber,  cement,  composition,  or  tile. 

(6)  Pantries  need  special  walls  and  shelves  for  stores  and  implements. 

(7)  Closets  for  pots,  pans,  brooms,  brushes  and  the  like  have  certain 
especially  desirable  sizes  and  locations. 

(8)  Fixtures. 

(a)  Stoves  vary  greatly   in   design,   construction   and   cost,   ac- 
cording as  they  are  intended  for  wood,  kerosene,  coal,  alcohol,  or 
electricity;  or  as  they  combine  cookery  and  water-heating,  or 
coal  and  -gas,  gas  and  fireless  cooking. 

(b)  Special  alcohol  and  electric  cooking  devices  are  satisfying 
chiefly  as  luxuries. 

(c)  Table  heights  and  sizes,  and  coverings  of  oilcloths,  zinc,  mar- 
ble, and  composition  should  be  adapted  to  their  uses.     Hinged 
and  rolling  tables  are  useful,  as  are 

(d)  Shelves  for  special  purposes. 

(e)  Sink,  drain-board  and  neighboring  shelves   require  careful 
choice  in  design,  in  their  composition  of  soapstone,  enamelled 


MOVING  AND  SETTLING  13 

iron  or  steel,  or  porcelain,  and  in  their  special  faucets  and  other 
appliances. 

(f)  Mechanical  and  electrical  time  and  labor-saving  appliances 
are  highly  desirable,  but  sometimes  increase  efficiency  at  the 
expense  of  care  and  cost. 

(9)  Kitchen  linens  should  meet  laboratory  tests.     Paper  is  an  avail- 
able substitute  for  some  uses. 

(10)  Kitchen  utensils  of  copper,  aluminum,  tin,  enamelled  and  earth- 
enware must  be  chosen  with  reference  to  the  effect  upon  them  of 
heat,  acids  and  alkalies. 

VII.— MOVING  AND  SETTLING. 

I.  Moving  and  settling  require  executive  ability  in  planning  and  carrying 

out  both  departure  and  arrival  with  the  smallest  expenditure  of  energy 
on  the  part  of  the  housekeeper  and  her  helpers,  and  the  smallest  dis- 
turbance of  the  comfort  and  nutrition  of  the  family. 

II.  Its  planning  should  include : 

(1)  A  scale  drawing  of  the  floor  space  of  the  new  dwelling  with 
furniture  and  rugs  in  their  places ; 

(2)  A  memorandum  of  the  articles  to  be  moved  which  will  indicate 

(a)  Superfluous  and  needed  articles, 

(b)  The  vans  or  car-space  needed,  and 

(c)  The  order  of  packing  and  unpacking. 

(3)  Transportation  should  be  arranged  early. 

III.  Superfluous  articles  require,  if  put  in  (i)  storage,  attention  to  pro- 
tection, price,  packing,  cleanliness  and  cold  storage.     (2)    The  final 
disposal  of  old  furniture,  plate  and  copper,  clothing  and  bedding,  books 
and  papers,  and  cellar  accumulations,  is  simple. 

IV.  Packing,  if  orderly,  simplifies  settling : 

(1)  Proceeding  from  the  least  to  the  most  used  articles  and  reversing 
the  order  in  unpacking. 

(2)  Preliminary  cleaning  and  wrapping  are  expedient. 

(3)  Expert  packing  is   important   for  perishable   articles   and   long 
distances. 

(4)  Crates  may  be  necessary;  barrels  and  special  boxes  have  advan- 
tages. 

V.  The  preparation  of  the  new  home  includes:, 

(1)  Disinfection,  sometimes  by  experts; 

(2)  The  banishment  and  prevention  of  insect  pests  by  chemical  and 

mechanical  means ; 

(3)  Whitewashing  and  provision  for  rubbish  and  garbage; 

(4)  Cleaning,  (a)  with  the  preliminary  preparation  of  food,  utensils, 


14  HOUSEHOLD   MANAGEMENT 

fuel,  and  materials  for  the  workers,  (b)  includes  the  removal  of 
loose  dirt,  scrubbing,  and  the  removal  of  stains,  with  (c)  precautions 
against  damage. 

VI.    Settling  ^i)  beginning  with  kitchen  and  bed-rooms  (2)  may  include 
numerous  practical  devices. 

VIII.-SUPPLIES. 

I.  The  cost  of  commodities  has  increased  in  almost  every  item,  and  some 
have  doubled  or  trebled  in  a  generation. 

(1)  Production  is  a  partial  cause: 

(a)  Agriculture  is  conservative, 

(b)  The  population  has  increased  more  rapidly  than  the  food 
supply,  and 

(c)  There  has  been  great  waste  of  natural  resources. 

(2)  Manufacture   has   improved   enormously,    although   it   is   some- 
times careless  and  unsanitary  and  the  profit  on  many  patented  pro- 
cesses and  products  is  excessive. 

(3)  Distribution  adds  to  cost  necessarily  and  sometimes  unnecessarily 
through 

(a)  The  economic  pressure  of  supply  and  fashion, 

(b)  The  psychology  of  advertising  and  salesmanship,  which  often 
takes  advantage  of  the  purchaser's  ignorance,  and 

(c)  The  effect  of  credit  on  prices. 

(4)  Adulteration  and  substitution  are  but  partially  checked  by  pure 
food  laws  and  correct  labels. 

(5)  False  or  misleading  weights,  measures,  and  packages  are  wide- 
spread. 

II.  The  Control  of  Expenditure. 

(1)  The  smallest  income  offers  opportunity  for  discretion. 

(2)  The  choice  of  essentials  ensures  welfare  and  not  merely  grat- 
ification. 

(3)  The  rejection  of  the  unsatisfactory,  and 

(4)  The  cultivation  of  satisfaction  from  small  outlays  may  become 
pleasant,  and 

(5)  The  development  of  large  aims  a  privilege. 

III.  The  Principles  of  Purchase. 

(1)  In  general  the  Roman  "Let  the  buyer  beware,"  is  still  wise  advice. 

(2)  Home-made    clothing   and    food    are   both   better    and    cheaper 
wherever  these  are  possible. 

(3)  Purchase  from  the  producer  may  sometimes  be  arranged. 

(4)  Quantity  reduces  prices,  weighing  is  often  preferable  to  meas- 
uring, and  home  scales  and  measures  should  be  used  for  checking — 
to  the  encouragement  of  honesty. 


FOOD  15 

(5)  Storage  of  various  sorts,  with  its  advantages  and  disadvantages, 
its  conditions  and  regulations,  should  be  understood  by  the  house- 
keeper. 

(6)  Tests  for  the  purity  of  foods  and  fabrics  may  be  applied  at  home. 

(7)  Labels  should  be  examined  and  manufacture  inquired  into. 

(8)  Independence  of  fashion,  persuasion,  and  bargains  may  be  based 
on  taste,  knowledge,  and  the  experience  that  cheapness  is  not  al- 
ways economy. 

(9)  Personal  selection  or  the  services  of  a  professional  buyer  are 
advisable   wherever  possible. 

(10)  Purchasing  clubs  and  cooperative  stores  are  beginning  a  devel- 
opment in  the  United  States  that  parallels  their  success  in  other  countries. 

(u)     Special  knowledge  accumulates  rapidly  concerning  the  buying 
of  many  supplies. 

Attention  is  called  also  to  the  following  courses  of  instruction: 
Household  Arts  20 — Food  Production  and  Manufacture;  40 — Textiles;  41 — 
Clothing;  44 — History  of  Costume;  66 — Marketing;  Industrial  Arts  81 — 
Textile  Materials  and  Processes. 


IX.— FOOD. 

I.     The  housekeeper  is  responsible  for  the  nutrition  of  the  family.     She 
must  therefore  understand: 

(1)  The  composition  and  digestibility  of  different  foods; 

(2)  The  quantity  required  for  health  and  efficiency; 

(3)  The  modifications  necessary  for  occupation  and  climate,  and 

(4)  For  children,  invalids  and  the  aged. 

(1)  Composition: 

(a)  A  knowledge  of  the  relations  of  protein,  carbohydrate,  fat, 
mineral  salts  and  water  to  a  well  balanced  diet  is  essential  for 
both   housekeeper  and  teacher. 

(b)  One    may   profitably   compare   the    economic    and   nutritive 
values  of  beef  and  eggs,  eggs  and  milk,  milk  and  cheese,  cheese 
and  meat,  meat  and  legumes,  legumes  and  cereals,  cereals  and 
bread,  cereals  and  macaroni,  the  cereals  themselves,   ready  to 
eat  and  cooked  cereals,  fruits  and  green  vegetables,  fruits  and 
nuts. 

(2)  Quantity  : 

(a)  Dietary   standards    are  based   upon   careful   observation   of 
numerous  individuals,  but  they  are  all  open  to  further  revision. 

(b)  A  simple  dietary  may  to  kept  in  any  home  and  the  results 
compared  with  established  standards. 

(3)  A  comparison  of  the  Atwater  and  the  Chittenden  dietaries  will 
illustrate  the  changing  conceptions  of  standard  dietaries. 

(4)  For  children: 

(a)     Simple  nutrients  must  be  given  in  sufficient  quantity  to  pro- 
vide for  growth  and  activity. 


16  HOUSEHOLD    MANAGEMENT 

(b)  Judgment  as  to  what  to  withhold  is  of  equal  importance. 

(c)  Typical  menus  for  children  of  different  ages  are  valuable  as 
guides. 

II.  The  menu  is  a  test  not  only  of  knowledge  of  food  materials,  but  of 
imagination  and  originality  in  combination  and  skill  in  cookery*. 

(1)  The   general  principles   of  cookery  may  be  learned   in  a   few 
hours'  study,  but  good  technique  conies  only  with  practice. 

(2)  A  well  planned  dinner  is  an  inspiration  and  should  be  recorded 
for  future  reference. 

(3)  Menus  are  too  often  based  on  caprice  rather  than  science.    The 
cost  of  indigestible  food  is  very  great. 

(4)  The  proper  storage  and  use  of  left-overs  are  an  aid  to  economy. 

(5)  Very  slight  and  simple  variations  in  method  of  cooking,  in  flavor, 
or  in  service  avoid  monotony. 

(6)  Foreign  and  vegetarian  cookery  is  full  of  suggestion. 

(7)  Menus  may  cost  from  12  to  75  cents  a  day  a  person. 

III.  Taste  and  care  in  service,   like  skill  in  cookery,  is  an  indirect  aid  to 
nutrition. 

Attention  is  called  also  to  the  following  related  courses  of  instruction: 
Household  Arts  10 — Elementary  Food  Economics;  n — Dietary  Adminis- 
tration; 15 — Dietetics;  25 — Physiological  Chemistry;  30— Food  Prepara- 
tion; 31 — Experimental  Cookery;  32 — Home  Cookery;  35 — Cookery  for 
Invalids;  38 — The  History  of  Cookery;  115 — Nutrition. 

X.— THE  CARE  OF  THE  HOUSE. 

I.  Cleanliness : 

(1)  Often  requires  a  new  and  special  definition,  as  for  cellar,  refrig- 
erator, kitchen  utensils,  etc. 

(2)  A  daily,  weekly,  and  monthly  schedule  of  cleaning  is  desirable. 

(3)  The  cost  of  cleanliness  should  include  many  items. 

(4)  Sunlight  is  one  of  the  best  agents. 

II.  Dust,  perhaps  the  most  common  of  household  nuisances  and  dangers, 

(1)  Is  to  be  prevented  by  care  in  household  construction  and  equip- 
ment, 

(2)  And  systematically  removed  by  careful  methods  of  friction,  ad- 
hesion, expulsion  or  suction. 

III.  Ventilation. 

(1)  Bad  air  interferes  with  important  bodily  functions. 

(2)  Pure  air  both  removes  evils  and  confers  benefits. 

(3)  Inside  and  outside  air  vary  in  helpful  qualities. 

(4)  The  amount  of  air  breathed  per  person  per  minute  determines 
the  minimum  cubic  foot  of  air  space  for  each  person. 

(5)  There  are  various  simple  means  of  ventilation  for  the  household. 


DOMESTIC  SERVICE  17 

IV.  Cleaning  (i)  to  be  efficient,  harmless  and  inexpensive  must  (2)  be 
based  upon  a  knowledge  of — 

(a)  The  material  to  be  cleaned,  such  as  stains  and  varnishes,, 
wood,  metal,  glass  and  stone  surfaces,  wall  and  floor  coverings, 
grease,  stains,  etc. ; 

(b)  The  material  to  be  removed,  such  as  mixtures  of  dust  and 
grease,  stains,  etc.; 

(c)  The  cleaning  agents  such  as  soaps,  soap  powder,  whiting, 
acids,  alkalis,  and  patent  cleaners,  which  are  often  to  be  classed 
with  patent  medicines ;  and 

(d)  The  physical  or  chemical  action  employed  in  the  use  of 
polishes,  solvents,  emulsions,  and  alkaline  and  electrical  reac- 
tions. 

>(e)  The  relative  efficiency  and  cost  of  home  and  commercial 
laundering  may  be  accurately  measured. 

V.  The  preservation  of  many  household  appliances  and  furnishings  de- 
pends upon  the  application  of  knowledge  similar  to  that  involved  in 
cleaning. 

VI.  Plumbing  for  water,  waste,  heating  and  lighting  (i)  may  be  at  least 
partially  guarded   against  stoppage,   leaks,   freezing,   and  other  acci- 
dents.     (2)    Small    repairs   and   replacements   may  be   made  by  the 
householder. 

VII.  Heating  appliances  and  the  management  of  fires  require  the  practical 
application  of  physical  principles. 

Humidity  should  also  receive  attention. 

VIII.  The  Vacant  House  requires  especial  care. 

Attention  is  called  to  the  following  related  courses  of  instruction: 
Education  87 — Hygiene  and  Sanitation;  Household  Arts  26 — Sanitary 
Chemistry ; 64 — Housewifery;  67 — Laundering;  80 — Municipal  and  Indus- 
trial Hygiene  and  Sanitation. 

XI.— DOMESTIC  SERVICE. 

The  problem  of  domestic  service  concerns  the  supply,  the  distribution, 
and  the  conditions  of  the  workers. 

I.     There  is  a  scarcity  of  skilled  workers  not  only  in  the  United  States 
but  in  other  countries. 

(1)  A  comparison  of  the  relation  of  supply  to  demand  in  this  coun- 
try during  the  last  three  decades  shows  that  the  demand  has  doubled 
while  the  supply  has  increased  only  by  half. 

(2)  The  workers  prefer  to  accept  the  conditions  of  modern  industry 
rather  than  those  of  the  home. 

(a)  A  comparison  of  life  in  the  home  and  in  the  factory,  in  the 
matter  of  hours,  wages,  healthfulness  of  occupation,  and  oppor- 
tunity for  social  life,  is  imperative. 


18  HOUSEHOLD   MANAGEMENT 

II.  The  Intelligence  Office  is  the  mam  factor  in  distribution,  more  than 
half  the  workers  seeking  their  employment  through  it. 

(1)  Offices  are  of  many  grades. 

(a)  Those  characterized  by  lack  of  system  and  absence  of  records 
are  to  be  mistrusted. 

(b)  Many  offices  profit  through  an  abuse  of  the  fee. 

(c)  Laws  recently  passed  in  New  York  City  protect  both  the 
employer  and  the  employee. 

(2)  Offices  in  general  have  hindered  rather  than  helped  the  service 
problem. 

(a)     Semi-philanthropic  offices  have  met  with  great  difficulties. 

(3)  The  possible  abuse  by  the  office  of  the  written  reference  makes 
the  personal  reference  more  trustworthy. 

(4)  The  verbial  contract  between  mistress  and  maid  gives  opportunity 
for  serious  misunderstanding.     A  written  contract  is  necessary  in 
every  business  agreement. 

III.  The  Improvement  of  Conditions. 

(1)  The  history  of  domestic  service   in  the  United   States  illumi- 
nates present  conditions  and  suggests  possible  improvements. 

(2)  Shorter  hours  of  service  and  more  personal  freedom  must  be 
allowed. 

(3)  The  removal  of  many  processes  from  the  home  is  delayed  by 
present  cost  and  unreliability. 

(4)  Household  administration  may  be  greatly  improved. 

(a)  A  better  adjustment  is  possible  between  the  amount  of  work 
to  be  done  and  the  service  provided. 

(b)  The  work  of  the  general  and  the  special  servant  must  be 
clearly  outlined. 

(c)  The  dress  of  the  worker  is  worthy  of  consideration. 

(5)  Mechanical  appliances  save  time  and  labor.     Increasing  demand 
is  improving  their  efficiency  and  reducing  their  cost. 

(6)  More  education  for  both  mistress  and  maid  is  imperative,    (a) 
German  women  have  asked  the  state  to  provide  training  for  ser- 
vice,    (b)     Training  schools  for  servants  have  not  yet  been  success- 
ful in  the  United  States. 

Attention  is  called  also  to  the  following  related  courses  of  instruction: 
Industrial  Arts  98 — The  History  of  Industry. 

XII.— THE  HOME. 

I.     The  Development  of  the  Household. 

(1)  The  environment  of  industries,  sciences  and  principles  has  been 
revolutionized;  and 

(2)  Household  occupations  have  been  reduced  in  number  by  the  de- 
velopment of  industry;  yet 

(3)  Household   equipment  has   developed   but   little,    invention   and 
capital  having  sought  more  remunerative  fields;  and 


THE    HOMlii  19 

(4)  Household  efficiency  has  but  recently  become  a  subject  of  study. 

(5)  Tradition  holds  some  housekeepers  to  custom  and  imitation. 

(6)  Indifference  in  others  ignores  or  avoids  responsibility. 

(7)  Responsibility,  routine  and  seclusion  oppress  some. 

(8)  A  more  independent  and  vocational  life  is  sought  by  others. 

(9)  Reforms  are  slow  and  difficult : 

(a)  Institutions  are  conservative,  and 

(b)  Innovation  is  difficult  to  the  overworked  and  irksome  to  the 
luxurious. 

(10)  Progress  is  usually  due  to  a  general  imitation  of  the  few  who 
first  put  timely  ideals  into  practice. 

(n)     Individualism  and  cooperation: 

(a)  The  individual  home  is  criticized  as  conservative,  costly,  and 
sometimes  wasteful; 

(b)  Cooperative  purchasing  and  living  offer  promising  fields  for 
experiment ; 

(c)  Clubs,   colleges,   associations,   government  and  international 
congresses  are  all  contributing  suggestions  to  the  home. 

II.  The  Responsibility  of  the  Home. 

(1)  The  home  remains  primarily  responsible  for  the  promotion  of 
health,  the  prevention  of  disease,  the  care  of  the  sick  and  the  aged. 

(2)  The  physical,  mental  and  moral  care  and  rearing  of  children 

remain  a  responsibility  of  the  home. 

(3)  The  home  is  subject  to  civic  and  governmental  conditions  over 
which  it  has  yet  only  indirect  influence. 

(4)  The  homemaker    has     a    large     influence    in     determining  the 
economic,   physical,   educational,   social   and  moral  position  of  the 
household. 

(5)  The  variety  and  interest  of  the  field  demands  the  clear  determi- 
nation of  essentials,  together  with  a  wise  choice  and  a  conscious 
rejection  among  other  interests. 

III.  The  home  thus  offers  opportunity  for  a  number  of  careers,  all  de- 
manding capacity  and  character,  expressing  personality  and  satisfying 
ambition. 

(1)  The  housekeeper  may  be  a  homemaker,  influential  at  home  and 
socially. 

(2)  The  home  may  be  made  a  centre  of  aesthetic  interest. 

(3)  It  may  be  a  centre  for  the  application  of  scientific,  economic,  or 
sociological  knowledge. 

(4)  It  may  contribute  to  personal  and  public  health   and  industry  and 
to  social  and  moral  progress. 

Attention  is  called  also  to  the  following  courses  of  instruction: 
Household  Arts  5 — Typical  Modern  Industries  related  to  the  home;  60 — 
History  of  the  Household;  68 — Home  Nursing  and  Emergencies;  81 — Public 
Health  Problems;  82 — The  Care  of  Infants  and  Small  Children;  Physical 
Educationi87-8 — Hygiene  of  Childhood  and  Adolesence;  Education  21-2 — 
The  Psychology  of  Childhood. 


BIBLIOGRAPHY 

I. — Education  For  the  Home 

BUTLER,  NICHOLAS  MURRAY,  The  Meaning  of  Education.    Macmillan,  1898. 

GILLETTE,  JOHN  M.,  Vocational  Education.    American  Book  Co. 

PATTEN,  SIMON  N.,  The  New  Basis  of  Civilisation..  Macmillan,  1908. 

Ross,  E.  A.,  Social  Psychology,  Chaps.  IV  and  VI.     Macmillan,  1909. 

BOSANQUET,  BERNARD,  A  History  of  Aesthetics.     Macmillan  Co.,  1904. 

RICHARDS,  ELLEN  H.,  The  Art  of  Right  Living.  Whitcomb  and  Barrows, 
Boston. 

PERKINS,  AGNES  F.,  Vocations  for  the  Trained  Woman.  Women's  Educa- 
tional and  Industrial  Union,  Boston,  1911. 

RAVENHILL,  ALICE,  AND  SCHIFF,  CATHARINE  J.,  Household  Administration, 
Grant  Richards,  London,  1910. 

TYLOR,  EDWARD  BURNETT,  Anthropology.     Macmillan  &  Co.,  1904. 

SUMNER,  WILLIAM  G.,  Folkways.     Ginn,  1907. 

XENOPHON,  The  Economist,  translated  into  English  by  Wedderburn  and  Col- 
lingwood;  edited  by  John  Ruskin,  London,  1876. 

SELIGMAN,  EDWIN  R.,  Principles  of  Economics.    Longmans,  Green  &  Co.,  1906. 

OSTWALD,  W.,  Conversations  on  Chemistry.     Part  I  and  II.    Wiley,  1906. 

VULTE,  HERMANN,  Household  Chemistry. 

DODD,  MARGARET  E.,  Chemistry  of  the  Household.  The  American  School  of 
Home  Economies,  Chicago,  1907. 

ELLIOTT,  S.  MARIA,  Household  Bacteriology.  American  School  of  Home 
Economics,  Chicago,  1907. 

ELLIOTT  S.  MARIA,  Household  Hygiene. 

TAYLOR,  FREDERICK  W.,  Principles  of  Scientific  Management.    Harper's,  1911. 

II. — Standards  of  Living 

BOSANQUET  (Mrs.  Bernard),  Standard  of  Life.     Macmillan,  1908. 

CHAPIN,  R.  C.,  The  Standard  of  Living  Among  Workingmen's  Families  in 
New  York  City.  N.  Y.  Charities,  1909. 

MoRE,  Budgets.     Macmillan,  New  York,  1907. 

CLARK  AND  WYATT,  Making  Both  Ends  Meet.    "Working  Girls'  Budgets." 

SHADWELL,  ARTHUR,  Industrial  Efficiency.  Discussion  of  comparative  stand- 
ards and  cost  of  living  in  England,  Germany  and  America.  Longmans, 
1907. 

III. — Accounts 

DAMON,  J.  T.,  Wealth  of  Households.     Macmillan,  1886. 

DAWSON,  J.  T.,  Wealth  of  Households.     Political  Economy  of  Daily  Life. 

London,  Frowde,  1886. 

SMART,  W.,  Distribution  of  the  Income.    Macmillan. 
HASKINS,  C.  W.,  How  to  Keep  Household  Accounts.     Harper  Bros.,  New 

York  and  London,  1903. 
DEWSON,  M.  P.,  Twentieth  Century  Expense  Book,  1899.    The  Wage  Earners' 

Expense  Account.     Wage  Account  Book  for  House-workers.     Women's 

Educational  and  Industrial  Union,  Boston,  Mass. 
— ,  Practical  Real  Estate  Methods  by  Thirty  Experts.     Doubleday  & 

Page,  1910. 

NETTLEFORD,  J.  S.,  Practical  Housing.     T.  F.  Unwin,  London,   1910. 

20 


BIBLIOGRAPHY  21 

IV.— The  Choice  of  a  Home 

BEVIER,  ISABEL.     The  House.     The  American  School  of  Home  Economics, 

Chicago,  1907. 

GARDNER,  E.  C,  Homes  and  All  About  Them.     Osgood,  Boston,  1885. 
GARDNER,  The  House  That  Jill  Built.    Adams,  Springfield,  1896. 
OSBORNE,  C.  FRANCIS,  Notes  on  the  Art  of  House  Planning.    Comstock,  N.  Y., 

1889. 

BEACH,  THOMAS  W.,  On  Taking  a  House.     Edward  Arnold,  London,  1905. 
WARING,  G.  E.,  How  to  Drain  a  House.    N.  Y.,  1895. 
WARING,  G.  E.,  Sanitary  Condition  of  City  and  Country  Dwelling  Houses. 

Van  Nostrand,  N.  Y.,  1898.     (Science  Series). 

BILLINGS,  J.  S.,  Ventilation  and  Heating.    N.  Y.,  1893.     (Engineering  Record). 
— ,  The  Healthful  Farmhouse.    Boston,  1906. 

,  Timber.     Bulletin  10. 

BRANNT,  W.  T.,  Wood  and  Wood  Finishes. 

GRIMSHAW,   ROBERT,  Hints  on  House  Building.     Practical   Publishing   Co., 

N.  Y.,  1889. 

V.— VI.— Furnishing 

THOMAS,  J.  W.,  Ventilation,  Heating  and  Lighting  of  Dwellings.    Doubleday, 
Page  and  Co.,  N.  Y. 

TAYLOR,  F.  H.,  Private  House  Electric  Lighting.     Doubleday,  Page  and  Co., 
N.  Y. 

GIBBS,  W.  E.,  Lighting  by  Acetylene.    Doubleday,  Page  and  Co.,  N.  Y. 

FRENCH,  LILLIE  HAMILTON,  The  House  Dignified.    Putnam  and  Co.,  1908. 

DANIELS,  FRED  HAMILTON,  Furnishing  a  Modest  Home.     Davis  Press,  Wor- 
cester, Mass..  1908. 

PRIESTMAN,  MABEL,  Art  and  Economy  in  Home  Decoration.    John  Lane. 

FRENCH,  LILLIE  HAMILTON,  Homes  and  Their  Decoration.    Dodd,  Mead,  1903. 

JENNINGS,  H.  A.,  Our  Homes  and  How  to  Beautify  Them.     Harrison  and 
Sons,  London,  1902. 

BRIGHAM,  LOUISE,  Box  Furniture.    Century,  1909  . 

WELLS  AND  HOOPER,  Modern  Cabinet  Work.     B.  T.  Botsford,  London,  1909. 

MUMFORD,  J.  R.,  Oriental  Rugs.     Scribner's,  1902. 

CLIFFORD,  C.  R.,  Rugs  of  the  Orient.     Clifford  and  Lawton,  N.  Y.,  1911. 

BINNS,  C.  F.,  The  Potter's  Craft.    Van  Nostrand,  1910. 
— ,  Old  China  Book.    Stokes,  1903. 

VII. — Moving   and   Settling 

CARTER,  MARY  ELIZABETH,  House  and  Home.    A.  S.  Barnes  and  Co.,  N.  Y. 

DOANE,  RENNIE  W.,  Insects  and  Disease.    Holt  and  Co.,  1910. 

GERHARD,  W.   P.,  Disposal   of  Household   Wastes.     John  Wiley  and   Sons, 

London,  1907. 
HOWARD,  L.  O.,  Chief,  U.  S.  Dept.  of  Agriculture,  Bulletins  of  the  Bureau  of 

Entomology,  Washington. 
MARSHALL,  C.  L.,  Cockroaches.    Circular  51. 
MARSHALL,  C  L.,  The  True  Clothes  Moth.    Circular  36. 
MARSHALL,  C.  L.,  The  Bed  Bug.    Circular  47. 
MARSHALL,  C.  L.,  The  Silver  Fish.    Circular  49. 


U  HOUSEHOLD   MANAGEMENT 

MARSHALL,  C.  L.,  The  White  Ant.    Circular  50. 

HOWARD,  L.  O.,  House  Flies.     Circular  108. 

HOWARD,  L.  O.,  House  Flies.     Circular  71. 

HOWARD,  L.  O.,  Hydrocyanic-acid  Gas  Against  Household  Insects.     Circular 

46. 
HOWARD,  L.  O.,  Mosquitoes.    Circular  25. 

VIII.— Supplies 

FISHER,  IRVING,  The  Purchasing  Power  of  Money.     Macmillan  Co.,  1911. 

RICHARDSON,  The  Woman  Who  Spends.    Whitcomb  and  Barrows,  1910. 

DEVINE,  E.  T.,  Economic  Function  of  Woman.  American  Academy  of  Polit- 
ical and  Social  Science,  1894. 

DOOLEY,  WILLIAM  H.,  Textiles.    D.  C.  Heath  and  Co.,  Boston,  1911. 

MATTHEWS  J.  MERRITT,  Textile  Fibres.    Wiley,  1907. 

WILLIAMS,  W.  M.,  Philosophy  of  Clothing.    Laurie,  London,  1890. 

BALLIN,  MRS.  A.  S., Science  of  Dress  in  Theory  and  Practice.    London,  1886. 

ECOB,  MRS.  HELEN  (Gilbert),  The  Well  Dressed  Woman.    Fowler,  N.  Y.,  1892. 

WATSON,  KATE  H.,  Textiles  and  Clothing.  American  School  of  Home 
Economics,  1907. 

IX.— Food 

HUTCHINSON,  ROBERT,  Food  and  Dietetics.    Wood,  1906. 

ATWATER,  W.  O.,  Foods,  Nutritious  Value  and  Cost.  U.  S.  Agriculture, 
Dept.  of  Farmers'  Bulletin,  No.  23. 

CHITTENDEN,  R.  H.,  Nutrition  of  Man.    Stokes. 

SHERMAN,  H.  C.,  Chemistry  of  Food  and  Nutrition.    Macmillan,  1911. 

ROSE,  FLORA,  Human  Nutrition,  Part  I  and  Part  II.  Cornell  Reading  Course 
for  Farmers'  Wives.  Human  Nutrition.  No.  6.  Free. 

GIBBS,  WINNIFRED  S.,  Proper  Feeding  of  the  Family.  105  East  Twenty- 
Second  Street,  N.  Y. 

RICHARDS,  ELLEN  H.,  The  Cost  of  Food.    Wiley,  1907. 

KERLEY,  CHARLES  GILMORE,  Short  Talks  to  Young  Mothers.  Sanders,  Phil- 
adelphia. 

HOLT,  L.  EMMETT,  M.  D.,  Care  and  Feeding  of  Children.    Appleton. 

,  Large  Meals  for  Small  Money.     105   East  Twenty-second  Street, 

N.  Y. 

CHAPIN,  HENRY  DWIGHT,  M.  D.,  Theory  and  Practice  of  Infant  Feeding. 
Wood. 

WINTERS,  JOSEPH  E.,  M.  D.,  Feeding  of  Infants.  Button,  N.  Y.  C.,  1901. 
The  Daily  Meals  of  School  Children.  U.  S.  Bureau  of  Education  Bul- 
letin, 1909. 

SACHSE,  H.  V.,  How  to  Cook  for  the  Sick  and  Convalescent. 

BARROWS,  ANNA,  Principles  of  Cookery.  American  School  of  Home  Eco- 
nomics, Chicago,  1907. 

ABEL,  MARY  HINMAN,  Practical  Sanitary  and  Economic  Cooking.  American 
Public  Health  Association,  Rochester,  1890. 

HILL,  JANET  MCKENZIE,  Practical  Cooking  and  Serving.  Doubleday,  Page 
and  Co.,  1908. 

THUDICHUM,  J.  L.  W.,  Spirit  of  Cookery.    London,  1895. 

CHILD,  THEODORE,  Delicate  Feasting.    Harper's,  N.  Y.,  1890. 


BIBLIOGRAPHY  23 

Low,  BERTHS  JULIENNE,  French  Home  Cooking.    McClure,  Phillips  and  Co., 

N.  Y. 

Fox,  MINNIE  C,  The  Blue  Grass  Cook  Book.    Fox,  Duffield  and  Co.,  N.  Y. 
RORER,   SARAH  TYSON,   Vegetable   Cookery  and  Meat  Substitutes.     Arnold, 

Philadelphia. 
FARMER,  FANNIE  MERITT,  Boston  Cooking  School  Cook  Book.    Little,  Brown, 

1909. 
MITCHELL,  MARGARET  J.,  The  Fireless  Cook  Book.    Doubleday,  Page  and  Co., 

N.  Y. 
RICHARDS,  ELLEN  H.,  Plain  Words  About  Food.    Home  Science  Publishing 

Co.,   (Rumford  Kitchen  Leaflets). 
PAYNE,  A.  G.,  Vegetarian  Cookery. 

LINCOLN,  MARY  J.    WViat  to  Have  for  Luncheon.    Dodge  Publishing  Co.,  N.  Y. 
CURTIS,  ISABEL  GORDON,  Left-overs  Made  Palatable.    Orange  Judd  Co.,  N.  Y. 

La  Cuisine  et  la  Table  Moderne.    Librarie  Larousse,  Paris. 
WILEY,  H.  W.,  Food  and  Food  Adulterants.     U.  S.   Dept.  of  Agriculture 

Division  of  Chemistry,  Bulletin  13. 
WING,  H.  H.,  Milk  and  Its  Products.    Macmillan,  1903. 

X.— The  Care  of  the  House 

CLARK,  T.  M.,  The  Care  of  a  House.    Macmillan,  1909. 

OWEN,  CATHARINE,  Progressive  Housekeeping.  Houghton,  Miffiin  &  Co., 
Cambridge,  1889. 

PARLOA,  MARIA,  Home  Economics.    Century  Co.,  1906. 

PICTON,  GODSDEN  C.  F.,  Practical  Housewifery.  Swan,  Sonnenschein  and 
Co.,  London. 

TERRILL,  BERTHA  M.,  Household  Management.  The  Library  of  Home  Eco- 
nomics, Chicago,  1907. 

ALLEN,  JNO.  K.,  Sanitation  in  the  Modern  Home.   Domestic  Engineering,  1907. 

RICHARDS,  ELLEN  H.,  Conservation  by  Sanitation.    Chap.  I — Air,  1911. 

RICHARDS  AND  TALBOT.  Home  Sanitation.  Home  Science  Publish- 
ing Co.,  Boston,  1898.  Cornell  Reading  Course  for  Farmers'  Wives. 
Bulletins  No.  i  and  No.  3. 

WHITE,  MARION,  The  Fuels  of  the  Household.  Whitcomb  and  Barrows, 
Boston. 

SHAW,  M.  N.,  Air  Currents  and  the  Laws  of  Ventilation.  Cambridge  Series 
of  Physical  Text  Books. 

COUN,  H.  W.,  Bacteria,  Yeasts  and  Molds  in  the  Home. 

RICHARDS,  ELLEN  H.,  Chemistry  of  Cooking  and  Cleaning.  Ginn  and  Co.,  1903. 

RICHARDS,  ELLEN  H.,  The  Cost  of  Cleanness.  Wiley  and  Sons,  N.  Y.  C.,  1908. 

OSMAN,  E.  G.,  Cleaning  and  Renovating  at  Home.  A.  C.  McClurg  and  Co., 
Chicago. 

BALDERSTON  AND  LIMERICK,  Laundry  Manual,  1224  Cherry  Street,  Philadel- 
phia. 

ROSE,  FLORA,  The  Laundry.  New  York  State  College  of  Agriculture,  Cor- 
nell University,  Ithaca,  N.  Y.,  1909. 

VAIL,  MARY  B.,  Approved  Methods  for  Home  Laundering.  Proctor  and 
Gamble  Co.,  Ohio.  Free. 

HOWARD,  L.  O.,  The  House-Fly—Disease  Carrier.    Stokes,  N.  Y.,  1910. 


24  HOUSEHOLD  MANAGEMENT 

ORMSBEE,  MRS.  AGNES  (Bailey),  The  House  Comfortable.    Harper's,  N.  Y., 

1892. 
CARTER,  M.  E.,  Millionaire  Households.    Whitcomb  and  Barrows. 

XI. — Domestic  Service 

SALMON,  LUCY  M.,  History  of  Domestic  Service.    Macmillan,  N.  Y.,  1897. 
ADDAMS,  JANE,  Democracy  and  Social  Ethics.    Macmillan,  N.  Y.,  1902. 
FETTER,  FRANK  A.,  Principles  of  Economics.     Chapter  on  Labor  and  Wages. 

Century,  1904. 

KELLOR,  FRANCES  A.,  Out  of  Work.    Putnam. 
,  Mass.  Labor  Statistics,  Bureau  of,  Hours  of  Labor  in  Domestic 

Service.    Boston,  1898. 

,  The  Servant  Problem.    Simpson,  Marshall  and  Co.,  London,  1899. 

PETTINGILL,  LILLIAN,  Toilers  of  the  Home.    Doubleday,  Page  and  Co.,  N.  Y. 
SPRINGSTEED,  ANNE  F.,  Expert  Waitress.     Harper's,  1902. 
HILL,  JANET  MCKENZIE,  Up-to-Date  Waitress.    Harper  Bros.,  1894. 
WRIGHT,  C.  D.,  Industrial  Evolution  of  the   United  States.     Flood,  Mead- 

ville,  Pa.,  1897. 

ABBOTT,  EDITH,  Women  in  Industry.    Appleton,  1910. 
BUCHER,  CARL,  Industrial  Evolution.    Henry  Holt,  1901. 

XII.— The  Home 

COOLEY,  CHARLES  HORTON,  Social  Organization.  Chap.  XXXI.  Scribner's,  N.  Y. 
VEBLEN,  THORSTEIN,  The  Theory  of  the  Leisure  Class.    Macmillan,  1897. 
CADBURY,  EDWARD;  MATHESON,  M.  CECILE;  AND  SHANN,  GEORGE,  Women's 

Work  and  Wages.    University  of  Chicago  Press,  1907. 
SCHREINER,  OLIVE,  Woman  and  Labor.    Frederick  A.  Stokes  Co.,  N.  Y 
BOSANQUET,  HELEN,  The  Family.    Macmillan,  1906. 
SALMON,  LUCY  M.,  Progress  in  the  Household.    Houghton,  Mifflin  and  Co., 

N.  Y.,  1906. 

EARLE,  MRS.  ALICE  (Morse),  Home  Life  in  Colonial  Days.  Macmillan,  1899. 
HUNT,  CAROLINE  L.,  Home  Problem  from  a  New  Standpoint.  Whitcomb  and 

Barrows,  Boston. 
CAMPBELL,  MRS.  HELEN    (Stuart),  Household  Economies.     Putnam,  N.  Y., 

1897. 

STETSON,  C.  P.,  W]omen  and  Economics.    Small,  Boston,  1898. 
STETSON,  C.  P.,  The  Home,  Its  Work  and  Influence. 
SHACKLETON,  ROBERT  AND  ELIZABETH,  Adventures  in  Home  Making.     John 

Lane  Co.,  1911. 

PLUNKETT,  MRS.  H.  M.,  Women,  Plumbers  and  Doctors.    Appleton,  1893. 
HARD,  WILLIAM,  The  Woman  of  To-morrow.    Everybody's  Magazine,  Sept., 

1910. 

BROWN,  LAURA,  Scientific  Living.  Health  Culture  Co.,  Passaic,  N.  J.,  1909. 
KING,  P.  S.,  The  Infant,  the  Parent  and  the  State.  H.  L.  Heath,  London,  1907. 
MUSSEY,  HENRY  R.,  The  Economic  Position  of  Women.  Academy  of  Polit- 

cal  Science  in  the  City  of  New  York,  1910.     Hand  and  Machine  Labor. 

U.  S.  Dept.  of  Commerce  and  Labor,  Washington;   i2th  annual  report, 

1898. 


Scbools  of  flnbustrial  anJ>  Housebolfc  Hrt0 

Heacbets  College,  Columbia 


THE  SCHOOL  OF  INDUSTRIAL  ARTS  is  devoted  to  the  technique  of  funda- 
mental processes  in  industries  and  commerce  and  the  study  and  practice  of 
the  educational  method  of  these  subjects  in  the  work  of  instruction  in 
schools  of  various  types  and  grades.  Courses  are  provided  giving  prepar- 
ation for  university  and  college  professorships  in  the  industrial  arts,  and 
instructorships  in  such  subjects  as  industrial  arts  education,  drawing  and 
design,  industrial  mathematics,  wood-working,  metal-working  and  com- 
mercial education ;  also  preparation  for  such  positions  as  supervisor  of  in- 
dustrial mathematics,  wood-working,  metal-working  and  commercial 
education ;  also  preparation  for  such  positions  as  supervisor  of  the  industrial 
arts  or  manual  training  in  public  schools  and  heads  of  departments  of 
industrial  arts  in  normal  and  teachers'  training  schools.  Training,  both 
theoretical  and  practical,  is  especially  provided  for  teachers  of  the  indus- 
trial arts  in  secondary,  grammar  and  elementary  schools,  and  in  trade 
schools  and  technical  and  manual  training  high  schools,  and  for  teachers  in 
settlements  and  other  social  institutions. 

As  a  technical  school  THE  SCHOOL  OF  INDUSTRIAL  ARTS  offers  courses 
in  drawing  and  design  and  construction  (including  in  the  Fine  Arts  depart- 
ment, instruction  in  painting,  illustrating,  decorating  and  clay  modelling), 
wood- working,  metal- working,  wood-carving,  book-binding,  photography 
and  pottery.  In  any  of  these  fields  craftsmen  may  register  for  instruction. 

THE  SCHOOL  OF  HOUSEHOLD  ARTS  as  a  department  of  Teachers  College 
trains  for  all  types  of  teaching  in  the  fields  of  the  activities  in 
domestic  art  and  domestic  science,  household  administration,  school  nurses, 
nurses'  training  schools.  As  a  technical  school  it  offers  to  both  men  and 
women  preparation  for  professional  service  other  than  teaching  in  a  num- 
ber of  distinct  fields,  in  the  application  of  art  and  science  in  industry,  such 
as  interior  decorator,  dressmaker,  milliner;  housekeeper,  lunch-room  man- 
ager, laundry-manager;  manager  or  dietitian  in  the  institutional  household, 
the  hospital,  asylum,  school  and  college  dormitory;  in  health  protection,  as 
visiting  nurses,  board  of  health  assistants  and  inspectors,  and  social  and 
welfare  workers. 

Curricula  for  degrees  of  Ph.  D.,  A.  M.  and  B.  S.  and  corresponding 
diplomas  in  education;  special  certificates  in  many  technical  fields. 

For  bulletins  of  information,  address  THE  SECRETARY,  SCHOOLS  OF  IN- 
DUSTRIAL AND  HOUSEHOLD  ARTS,  TEACHRES  COLLEGE,  COLUMBIA  UNIVERSITY, 
NEW  YORK  CITY. 


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